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- 1
Marinate the chicken
Cut the boneless chicken into even 1-inch pieces. In a bowl, mix the chicken with the ginger garlic paste, 1.5 teaspoons of the Kashmiri red chili powder, the turmeric, garam masala, 2 finely chopped sprigs of the curry leaves, the yogurt, and 1 teaspoon of the lemon juice. Season with a little salt. Cover and refrigerate at least 1 hour, or up to overnight. This long marinade is what gets the color and spice deep into the meat.
- 2
Build the crisp coating
Add the cornstarch, rice flour, and egg white to the marinated chicken. Mix until every piece is evenly coated. You want the coating moist and clingy, not runny or dry, so it fries up shatteringly crisp.
- 3
Deep-fry the chicken
Heat the oil in a deep, heavy pan over medium heat. A pinch of batter dropped in should rise to the top without browning. Fry the chicken in batches so the pan is not crowded, leaving it undisturbed for 2 minutes, then frying until golden and crisp, lowering the heat for the final minute. Drain on a rack or paper towels.
- 4
Blister the aromatics
Slit and deseed the green chilies and pat them dry along with the remaining 2 sprigs of curry leaves. In the same oil, fry the curry leaves on low heat until crisp, then fry the chilies until blistered. Set aside for garnish.
- 5
Temper and toss
In a wok with 2 tablespoons of the frying oil, fry the chopped garlic for a few seconds. Stir in the remaining 2 teaspoons chili powder, the sugar, the remaining 1 teaspoon lemon juice, 2 tablespoons water, a little salt, and the black pepper. Cook on low until the water evaporates into a thick, glossy paste. Turn off the heat, add the fried chicken, and toss so every piece is coated. Garnish with the fried curry leaves and chilies and serve hot with lemon wedges and sliced onions.
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Chicken 65 (South Indian Spicy Fried Chicken)
Created by: SpiceRouteCooks
Ingredients
- 1.3 lb boneless chicken
- 1 tbsp ginger garlic paste
- 3 1/2 tsp Kashmiri red chili powder
- 1/4 tsp turmeric
- 1 tsp garam masala
- 4 curry leaves
- 4 tbsp plain yogurt
- 2 tsp lemon juice
- 4 tbsp cornstarch
- 2 tbsp rice flour
- 1 egg white
- 6 green chilies
- 1 tbsp garlic
- 1/2 tsp sugar
- 1/2 tsp black pepper
- salt
- 1 1/2 cup oil
Instructions
- Marinate the chickenCut the boneless chicken into even 1-inch pieces. In a bowl, mix the chicken with the ginger garlic paste, 1.5 teaspoons of the Kashmiri red chili powder, the turmeric, garam masala, 2 finely chopped sprigs of the curry leaves, the yogurt, and 1 teaspoon of the lemon juice. Season with a little salt. Cover and refrigerate at least 1 hour, or up to overnight. This long marinade is what gets the color and spice deep into the meat.
- Build the crisp coatingAdd the cornstarch, rice flour, and egg white to the marinated chicken. Mix until every piece is evenly coated. You want the coating moist and clingy, not runny or dry, so it fries up shatteringly crisp.
- Deep-fry the chickenHeat the oil in a deep, heavy pan over medium heat. A pinch of batter dropped in should rise to the top without browning. Fry the chicken in batches so the pan is not crowded, leaving it undisturbed for 2 minutes, then frying until golden and crisp, lowering the heat for the final minute. Drain on a rack or paper towels.
- Blister the aromaticsSlit and deseed the green chilies and pat them dry along with the remaining 2 sprigs of curry leaves. In the same oil, fry the curry leaves on low heat until crisp, then fry the chilies until blistered. Set aside for garnish.
- Temper and tossIn a wok with 2 tablespoons of the frying oil, fry the chopped garlic for a few seconds. Stir in the remaining 2 teaspoons chili powder, the sugar, the remaining 1 teaspoon lemon juice, 2 tablespoons water, a little salt, and the black pepper. Cook on low until the water evaporates into a thick, glossy paste. Turn off the heat, add the fried chicken, and toss so every piece is coated. Garnish with the fried curry leaves and chilies and serve hot with lemon wedges and sliced onions.